Learn the top tips and techniques for Sous Vide from executive Chef Jonathan Duiker.
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An Introduction
Submerge yourself in Sous Vide with Jonathan Duiker, executive chef for Café Del Sol. Chef Duiker takes you through the preparation process and cooking techniques showcased by a duck and edamame bean dish. Learn the technique that delivers consistent and tender results every time.
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Ingredients
Chef Duiker lays out the ingredients for his dish. From exotic mushrooms to fresh cherries and duck breast, learn the fresh accompaniments to compliment the juicy Sous Vide process.
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Sous Vide & Pan-Fried Duck with Berry Jus
Begin with a zesty curing solution for the duck before seasoning and slipping into a sous-vide bag with a punch of additional flavourings. Then it’s time to sous vide the duck! Learn the ice-bath technique that brings the duck breast back to room temperature.
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Sous Vide & Pan-Fried Duck with Berry Jus - Cooking
Time to plate up. Start by searing the duck and caramelising the skin before creating a berry coulis and reduced duck stock.
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Sous Vide & Pan-Fried Duck with Berry Jus - Cooking
Toast exotic mushrooms and edamame beans together, before moving onto the sweet elements of the dish, macerated cherries and icing sugar. Then pair your ingredients together for a perfect plate topped with a sweet jus, wild flowers and pea shoots.
